Hotel Style Salna

Ingredients:

Peas – ½ cup soaked overnight & boiled

Onion – 1

Tomato – 2

Green chilli – 1 or 2

Mint leaves – ½ cup

Coriander leaves – ½ cup

Red chilli powder – 2 spns

Turmeric powder – ½ spn

Coriander powder – 1 tbl spn

Fennel powder – 1 spn

Oil – 200 ml

Salt – as per taste

Ginger garlic paste – 2 tbl spn

To temper:

Bay leaf – 1 or 2

Cinnamon – 3

Cloves – 3

Cardamom – 3

Star anise – 2

Stone flower – 3

Fennel seeds – ½ spn

To grind:

Coconut – ½ cup

Cashew nuts – 15

Poppy seeds – 1 spn soaked for 30 mins

Preparation:
Heat oil in cooker, add tempering spices.

Add onion and green chilli sauté well. Then add ginger garlic paste cook till raw smell goes off.

Add chopped tomatoes and cook until mushy. Add mint & coriander leaves mix and cook.

Add boiled peas mix all well. Add salt, turmeric, fennel, coriander and red chilli powders mix well and add some water let it boil and cover it. Cook for 1 whistle and in slow flame 2 mins.

Open the cooker and heat again while boiling add coconut cashew paste. Let it boil, slow the flame and cook till oil separates or for 20 mins. Stir occasionally

Serve with parotta, roti and chapathi.

Mutton Chukka Gravy

Ingredients:

Mutton – 600 gms

Shallot/small onions – 20

Whole garlic – 10

Turmeric powder – ½ spns

Salt – as per taste

Sesame oil – 100 ml

1 For roast and powdered mutton masala:

Coriander seeds (dhaniya) – 2 table-spns

Byadagi chilli dry red chilli –20

Cloves – 2

Cinnamon – 2

2 To powder:

Cumin seeds – ½ tspn

Fennel seeds – 1 tspn

Pepper corns – 1t-spoons

Preparation:

To make powder:

1.Heat pan add coriander seeds roast till its aroma comes out, then add 18 byadagi chilli dry red chillies, cloves, cinnamon roast for 6 secs and transfer to a mixer jar and grind into fine powder.

2.Heat pan roast all cumin,fennel,pepper and just heat (15secs) and add in mixer jar add cumin , fennel, pepper grind it to a coarse powder.

Heat cooker add oil then add 2 red chilli, add onion, garlic sauté it for 5 mins.

Add mutton pieces and turmeric powder mix it cook for 2 mins, then add powdered cumin, fennel, pepper in it mix well, then add mutton masala powder mix, sesame oil 2 spoon it and stir for 4 mins.

Add required water till mutton level, don’t add too much of water, boil it for 2 mins and close the lid, leave it for 1 whistle in full flame and 1o mins in slow flame.

Serve with hot rice, roti, chapathi, poori, idly and idiyappam.

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Step by step pics:

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Kothu Parotta

Kothu parotta (minced parotta) is a delicacy popular in South India state of Tamil Nadu. It is made using parotta, egg, meat, and salna. It is served with Salna Gravy and onion raita or you can eat it plain. Kothu Muttai parotta is a very famous roadside food available only in small roadside food shops. But we are going to make it home easily with few simple ingredients.

Ingredients:

Parotta – 3

Egg -2

Onion chopped -1

Tomato chopped -1

Green chilli -1 or 2 (optional)

Curry leaves- few

Black pepper powder- 2 spoons

Salt – as per taste

Chicken gravy- small cup

Oil – 100 ml

Preparation:

Ø Cut parotta or tear roughly into pieces .

Ø Chop onion, tomato and green chilli(optional).

Ø Beat egg with salt , pepper, onion, tomato and curry leaves.

Ø Heat enough oil in a pan.

Ø Add chopped onion, green chilli(optional) sauté well.

Ø Add tomato cook for a min.

Ø Put parotta pieces and mix it well add egg masala, stir egg after 5 secs slowly or you can add egg first and stir then add parotta pieces.

Ø Check salt in-between.

Ø After 2 mins add chicken gravy mix it well cook for a min then add curry leaves cook for another min.

Ø Serve with onion raita or chicken gravy.